Student:
1
Chapter 02Test Bank
Thethreekeywordstoahealthful dietarebalance,variety,and
A availability.
B. moderation.
C. quality.
D. complementarity.
2. Nutrientsthatthebodyneeds,butcannotproduceinadequatequantitiesarecalled
A essential nutrients
B. dispensablenutrients
C nonessential nutrients
D. nondispensablenutrients.
3 Macronutrients
A mayprovideenergybutdonotsupportgrowthanddevelopmentof bodytissues
B. haveadailyrequirementthatislessthanafewgrams.
C. includecarbohydrates,fats,andproteins,aswell aswater.
D. containnoCalories.
4 Oneexampleof amicronutrientis
A water.
B. minerals
C carbohydrate
D. fat.
5 A goodexampleof anonessential nutrientis
A. fiber.
B. calcium.
C. niacin.
D. creatine.
6
MyPlatestressesall butwhichoneof thefollowing:
A Weightloss
B. Variety
C Activity
D. Personalization
7. Oneof thenutrientsincludedintheKeyNutrientconceptis
A. vitamin D.
B. vitamin E.
C. potassium.
D. calcium.
8 Nutrientdensity
A isanimportantconceptbasedonfoodprocessingandfortification
B. will automaticallyincreasesimplybyincreasingtheamountof dietaryfatandsugar.
C iswhenafoodpossessesasignificantamountof specificnutrientsperservingrelativetoitscaloric content.
D. isanindicatorof foodirradiation.
9. Whenconsideringthekey-nutrientconcept,whichof thefollowingisNOTtrue?
A Thetheoryisbasedontheeightnutrientscentral tohumannutrition
B. Highlyprocessedfoodstowhichsomevitaminshavebeenaddedareacceptabletothisconcept
C If thekeynutrientsareadequateinyourdiet,youwill probablyreceiveanamplesupplyof all nutrients essential tohumans
DTheFoodExchangeListscanbeauseful guidetosecuringthekeynutrients,if onekeepsinmindthat . thereissomevariationintheproportionof thenutrientswithineachfoodexchange
10. Whichof thefollowingstatementsabouttheFoodExchangeSystemiscorrect?
A. Itisafoodguide,butitisdissimilartoMyPlate
B.ItwasdevelopedbytheAmericanDieteticAssociationandAmericanDiabeticAssociation,aswell as otherhealthorganizations
C Itwasdevelopedspecificallyforpreventionof cardiovasculardisease
D.Itincludeseightexchangesthatcontainapproximatelythesameamountof Calories,carbohydrate,fat, andprotein
11 Whichstatementaboutthetypical AmericandietisFALSE?
A. Americanseattoomuchsaturatedfat
B. AmericanseattoomanyCalories
C. Americansobtainadequateamountsof calcium
D. Americansdonoteatenoughfiber-richfoods
12.
AccordingtotheNational Academyof Sciences,fatshouldprovide of overall Caloriesinthe diet.
20%to35%
B. 10%to35%
C. 45%to65%
D. 5%to20%
13 Therecommendeddailydietarygoal forcholesterol intakeisnomorethan
A 150mg
B. 200mg
C. 250mg.
D. 300mg.
14. Whenconsideringthetypesof foodavegetarianeats,whichof thefollowingistrue?
A Semivegetariansdonoteatmeatsuchasfishandpoultry
B. Ovovegetarianswill eatbotheggandmilkproducts
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C Veganswill eatfishandpoultry,butwill eatnoredmeat
D. Lactovegetarianswill includefoodsinthemilkgroupintheirdiets
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B. foodallergy.
C. foodborneillness.
D. foodintolerance.
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B. nutraceuticals
C. saturated fats. D. enzymes.
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32. Of thefollowing,vegetariandietsnormallyareleastlikelytocontaininadequateamountsof
A fiber.
B. vitaminB-12
C calcium
D. iron
33 Whichof thefollowingstatementsregardingdietarysupplementsisFALSE?
A. Dietarysupplementsmaybeharmful if individualsusethemassubstitutesforahealthydiet
B.Healthclaimslistedonthelabel havebeensubstantiatedbytheFoodandDrugAdministration(FDA)
C. Dietarysupplementsof thesameproduct,suchasginseng,mayvarygreatlyinquality
D.Dietarysupplementsmayactuallyimpairone'shealth,andmayevenbefatal,whenusedimproperly
E Insomecountries,dietarysupplementsareregulatedasdrugs
34 Whichof thefollowingisnotoneof theclassesof dietarysupplementsdocumentedintheDSHEA?
A Herbalsandbotanicals
B. Vitamins
C Aminoacids
D. Minerals
E Alcohol
35. Approximately howmany Caloriesareinameal with2starch/breadexchanges,4very leanmeat exchanges,1fruit exchange,1vegetableexchanges,2fat exchangesand1skimmilk exchange?
A. 420
B. 490
C 565
D. 715
E 780
36 HowmanyCaloriesareinaWhoppersandwich,alargeorderof Frenchfries,andamediumsoftdrinkif thismeal contains25gramsof protein,80gramsof carbohydrate,and40gramsof fat?
A. 686
B. 780
C. 911
D. 1,066
E. 1,140
37. Anorderof ChickenMcNuggetshas314Caloriesand19gramsof fat.Whatpercentageof thismeal is composedof fatCalories?
A 26
B. 35
C 44
D. 54
E 66
38. Comparedtoskimmilk,aglassof wholemilkcontainsaboutanadditional sevengramsof fat.How manyadditional Caloriesdoesthisrepresent?
A. 16
B. 28
C 63
D. 95
E 120
39 ThecurrentUSDA MyPlateGuideisbasedonthefollowingfoodgroups:
A Grains,vegetables,fruits,proteins,dairy
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B. Grains,vegetables,fruits,dairy,proteins,sweets
C. Grains,vegetables,fruits,oils,proteins
D. Vegetables,fruit,oils,dairy
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40. Whichof thefollowingisNOTanacceptabledefinitionforfoodlabelswiththelisting"free"?
A. Fat free-lessthan0.5gramsof total fat per serving
B. Cholesterol free-lessthan2milligramsper serving
C Sugarfree-lessthan5gramsperserving
D. Caloriefree-lessthan5Caloriesperserving
E Sodiumfree-lessthan5milligramsperserving
41 Whichof thefollowingisNOTarecommendeddietaryguidelineassociatedwiththePrudentHealthy Diet?
A. Maintainahealthybodyweight
B. Eatavarietyof wholesome,natural foods
C Chooseadietwithplentyof complexcarbohydrates
D. Chooseadietlowinfatandsaturatedfat
E Takeadailyone-a-daymultivitamin/mineral tabletwithatleasttwicetheRDA forall vitaminsand minerals
42 TheDailyValues(DV)onfoodlabelsarebasedoncertaindietaryrecommendationsforAmericans
Whichof thefollowingdoesnotcurrentlyserveasabasisforthedeterminationof theDV onthefood label?
A. Maximumof 30%of total fatCalories
B. Maximumof 10%of saturatedfatCalories
C. Minimumof 60%carbohydrateCalories
D. Lessthan300milligramscholesterol
E Minimumof 5gramsof fiberper1,000Calories
43 Thebestfoodexchangefromwhichtoobtaingoodtoexcellentsourcesof bothvitaminCandvitaminA (beta-carotene)isthe
A Milkexchange
B. Meatexchange
C Starch/breadexchange
D. Vegetableexchange
E. Fatexchange
44. Dietaryfiberisclassifiedasa(n):
A. carbohydrate
B. lipid
C protein
D. vitamin
E mineral
45 Whichof thefollowingfoodexchangesisagoodsourceof protein,calciumandvitaminD?
A. leanmeat
B. skimmilk
C. starch/bread
D. fruit
46. WhichisNOTagoodexampleof aTYPICAL foodexchangeSERVINGSIZE?
A eightouncesof skimmilkinthemilkexchange
B. asliceof wholewheatbreadinthestarch/breadexchange
C amedium-sizeappleinthefruitexchange
D. eightouncesof broiledflounderintheleanmeatexchange
E ahalf-cupof cookedbroccoli inthevegetableexchange
47 Whichof thefollowingfoodswouldnotbeconsumedbyalacto-vegetarian?
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A scrambledeggs
B. skimmilk
C. cheese
D. yogurt
E. icecream
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48. Theadditionof anutrienttoafoodthatdidnotoriginallycontainthatnutrientmakesitwhattypeof food?
A imitation
B. engineered
C fabricated
D. fortified
E. artificial
49 Whichof thefollowingisnotakey(indicator)nutrientasdefinedbythekeynutrientconcept?
A. iron
B. calcium C. vitaminA D. chromium E. vitaminC
50 TheAcceptableMacronutrientDistributionRange(AMDR)forcarbohydrate,asapercentageof thedaily Calories,isapproximately
A 10-20
B. 10-35
C. 20-35
D. 30-45
E. 45-65
51. TherecommendeddietarygoalsforhealthyAmericanssuggestthatcholesterol intakebereducedtoless thanhowmanymilligramsperday?
A 50
B. 100
C 300
D. 600
E 1,000
52 Of theeightkeynutrients,howmanyarevitamins?
A. 2
B. 3
C. 4
D. 5
E 6
53. Whichtwokeynutrientsshouldbestressedinthedietsof womenandchildrenbecausetheyareoften consumedinlessthandesiredamountsintheUnitedStates?
A proteinandcalcium
B. thiaminandriboflavin
C vitaminsA andC
D. ironandcalcium
E. proteinandvitaminC
54. Whichof thefollowingfoodexchangescontainsthemostCaloriesperserving?
A starch/bread
B. low-fat(2%)milk
C fat
D. highfatmeat
E vegetable
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55. Expressedasapercentageof itstotal caloricvalue,whichfoodexchangehasthehighestproteincontent?
A starch/bread
B. skimmilk
C vegetable
D. veryleanmeat
E. fruit
56. Usingtheterm"essential" inthenutritionsense,howmanyessential aminoacidsarerequiredbythe averageadult?
A 4
B. 9
C 12
D. 16
E 20
57 Perserving,whichof thefollowingfoodexchangescontainsthegreatestamountof carbohydratesin grams?
A leanmeat
B. skimmilk
C. fruit
D. vegetable
E. fat
58. Perserving,whichof thefollowingfoodexchangescontainsthegreatestamountof proteiningrams?
A leanmeat
B. skimmilk
C starch/bread
D. fruit
E vegetable
59 Whichfoodexchangeisthebest(intermsof highestcontent)sourceof calcium?
A. skimmilk
B. leanmeat
C. starch/bread
D. fruit
E vegetable
60 Whichfoodexchangeisthebest(intermsof contentandbioavailability)sourceof iron?
A skimmilk
B. leanmeat
C starch/bread
D. fruit
E. vegetable
61. Whichkeynutrientisnotusuallyfoundinsubstantial amountsinthemilkgroup(fortifiedmilk)?
A. protein
B. vitamin A
C. riboflavin
D. calcium
E iron
62 Whichkeynutrientisnotusuallyfoundinsubstantial amountsinthemeatgroup?
A vitaminC
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Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
B. iron
C. protein
D. niacin
E. thiamin
63. Whichof thefollowingisanonessential ordispensablenutrient?
A protein
B. vitaminC
C creatine
D. linoleicfattyacid
E calcium
64 Whichof thefollowingcannotbeusedasasourceof energyintheformof Caloriesinthehumanbody?
A. carbohydrate
B. vitaminC
C. fat
D. alcohol
E protein
65 Althoughthenutrientsfoundinfoodperformawidevarietyof functions,whichof thefollowingisof primaryimportancesincetheotherfunctionsaresubordinatedtoitintimesof need?
A. supportgrowth
B. provideenergy
C. regulatemetabolicprocesses
D. providefordevelopmentandmaturation
E. formcellsandtissues
66. A foodmayclaimtobeaHIGHSOURCEof anutrientif itprovidesatleast percentof Daily ReferenceValueof thatnutrientinasingleserving
A 2-4
B. 6-8
C 10-12
D. 15
E 20
67. Themainingredient(byweight)inaproductwhoselabel containsaningredientlistwhichreads,in order,"Wholewheat,dextrose,hydrogenatedvegetableoil,andsalt" is:
A wholewheat
B. sugar
C addedfat
D. salt
E impossibletotell
68 Whichof thekeynutrientsdoesnotneedtobelisted(notmandatory)onafoodlabel?
A protein
B. thiamin
C calcium
D. vitaminC
E. iron
69. A typical Supersizefast-foodmeal of atripleburger,Frenchfriesandacola-typedrinkisusuallyhigh in:
A calcium,folate,andiron
B. calcium,folate,andprotein
C vitaminC,riboflavin,andvitaminA
D. fat,sodium,andsugar
E. vitaminsC,vitaminD,andvitaminB12
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70. EscherichiaandSalmonellaareassociatedwith
A foodallergy
B. foodsensitivity
C foodpoisoning
D. foodintolerance
E foodreactivity
71 Foodrichinfolicacid,orfolate,maycarryhealthclaimsbecausesuchfoodsmayhelppreventthe developmentof
A. Heartdisease
B. Cancer
C Neural tubedefects
D. Hypertensionorhighbloodpressure
E Osteoporosis
72 Whichof thefollowingisNOTconsideredtobeasafepracticetohelppreventfoodpoisoning?
A Treatall meat,poultry,fish,seafood,andeggsasif theywerecontaminated
B. Buyfruitsandvegetablescoatedwithwaxanddonotwashtoremovethewax
C Donotusecannedfoodsthatareextensivelydentedorbulging
D. Donoteatrawshellfish
E. Microwavingfoodpreparationutensilsmayhelpkill bacteria
73. TheGRASlistcontains:
A carcinogenicfoodadditives
B. foodadditivesbelievedtobesafe
C. researchersqualified to test foodadditives
D. governmental regulationsfor pesticideuse
E alistof drug-foodinteractions
74 A vegetarian-typediet,particularlyavegandiet,maybemorehealthful thanthecurrenttypical American dietforall of thefollowingreasonsexceptwhich?(Choosethefalsestatement)
A. avegandietishigherineasilyabsorbediron
B. avegandietishigherinfiber
C. avegandietislowerinsaturatedfats
D. avegandietusuallycontainsmorephytochemicalsthoughttoconferhealthbenefits
E avegandietislowerincholesterol
75. Foravegan,whichof thefollowingwouldNOTbeanexampleof proteincomplementaritytogeta propermixtureof aminoacids?
A kidneybeansandrice
B. breadandnavybeans
C kidneybeansinatacoshell madefromcornandwheat
D. pastawithtomatosauceandItalianbread
E. pastaefagioli (pastafazool)orpastacookedwithnavybeans
76. Whichof thefollowingisNOTacommonfoodthatmaycauseasusceptibleindividual toexperiencea foodallergyorfoodintolerancereaction?
A eggs
B. milk
C citrusfruitslikeoranges
D. nuts
E seafoodlikeclams
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77. Foodsrichinpotassiumandlowinsodiummaycarryhealthclaimsbecausesuchfoodsmayhelpprevent thedevelopmentof
A Dental caries
B. Cancer
C Neural tubedefects
D. Hypertensionorhighbloodpressure
E. Osteoporosis
78. Whichof thefollowingtermsismostappropriatetodescribeanadversereactionof theimmunesystem whenfoodthatcontainsspecifictypesof proteinsisconsumed?
A foodallergy
B. foodintolerance
C. foodadditivity
D. foodprocessing
E foodpoisoning
79 Foraproducttobelabeled"low" incholesterol,itmusthavenomorethan ?
A 3gramsperserving
B. 300milligramsperserving
C. 0milligramsperserving
D. 1gramperserving
E. 20milligramsperserving
80. TheDV forvitaminCislowerthanthecurrentRDA;thecurrentDV onfoodlabelsis
A 15 mg
B. 30 mg
C 45 mg
D. 60 mg
E 75mg
81 TheDV forcalciumonfoodlabels,whichislowerthantheRDA forteenagersandolderadults,is:
A. 200mg
B. 600mg
C. 1,000mg
D. 2,000mg
E. 4,000mg
82 TherecommendeddietarygoalsforhealthyAmericanssuggestthattheintakeof saturatedfat,asa percentageof dailyCalories,belessthanwhatpercent?
A 10
B. 20
C 30
D. 40
E. 50
83. Whichof thefollowingisclassifiedasastarchexchangeratherthanavegetableexchange?
A. broccoli
B. potato
C tomato
D. spinach
E celery
84 Whichof thefollowingisnotaddedbacktorefinedgrainproductswhentheyareenriched?
A. iron
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B. thiamin
C vitamin E
D. riboflavin
E. niacin
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85. The1994DietarySupplementHealthandEducationAct(DSHEA)stipulatesthat:
A. All nutritional supplementsmusthavescientificteststoprovetheyareeffective.
B. All nutritional supplementsmusthavescientificteststoprovetheyaresafe
C Theburdenof proof regardingsafetyandefficacyrestswiththegovernment.
D. Thedailyvalueof afoodmustappearonthelabel
86 Whatisthedefinitionof adietarysupplement?
A. thosethatcontainergogenicsubstances
B. thosethatarenotregulatedbyDSHEA
C.thosethatcontainatleast1of these:vitamin,mineral,herb,botanical,aminoacid,metabolite,extract of aplant
D.thosethatcontainingredientsthathavebeenscientificallyproventohavetheeffectthatthe manufacturerstatesonthelabel
87 Thetolerableupperlimitrefersto:
A themostexerciseapersoncandoinaday
B. themostexerciseapersoncandoinaweek
C themaximumintakeunlikelytoposehealthrisks
D. theingestedamountof anutrientthatpromoteshealth
88. Peanutswouldbeclassifiedas:
A. A poorfoodsourcebecausetheyarehighinsalt
B. A poorfoodsourcebecausetheyarehighinfat
C A goodfoodsourcebecausetheyarenutrientdense
D. A poorfoodsourcebecausetheycontainnomicronutrients
89 A youngwomanhasdecidedtoforsaketheconsumptionof all animal productsandbecomeavegan vegetarian,consumingonlynatural unprocessedfoodsandnosupplements However,apossiblenegative aspectof eatingthiswaycouldbeduetothefactthat
A Manyvegetablesarehighinsaturatedfats
B. VitaminB12isfoundonlynaturallyinanimal products
C. Fruitsarelowinfiberandminerals
D. Itisnotpossibletoobtainenoughproteinwiththistypeof eating
90. Thedefinitionof asugarfreefoodis:
A. Thereisnosugar(zero)perserving
B. Nosugarwasaddedduringprocessing
C Thereis<05gramsof sugarperserving
D. Atleast25%lesssugarthanthereferencefood
91 A "lowcalorie" foodisonethathas:
A <40kilocaloriesperserving
B. <100kilocaloriesperserving
C. <5kilocaloriesperserving
D. Atleast25%fewerkilocaloriesperservingthanthereferencefood
92. Nonessential nutrients,ordispensablenutrients,maybeformedinthebody. True False
93 Micronutrientshelptoregulatemetabolicprocessesandareusuallymeasuredingrams
True False
94 Abouthalf theCaloriesthattheaverageAmericaneatsarederivedfromfatandsugar.
True False
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95. NutrientRDAsdonotnecessarilyguideusinappropriatefoodselection. True False
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96. MyPlatecontainsuseful foodrecommendationsforthegeneral populationbutdoesnotprovideany recommendationsforspecificpopulations,suchaspregnantwomenandtheelderly.
True False
97 FoodsthatareexactlyalikeinnutrientcompositionaregroupedtogetherintheMyPlateandtheFood ExchangeLists
True False
98 Thebasicpremisebehindthekey-nutrientconceptisthatif fivekeynutrientsareadequatelyobtainedin yourdiet,youwill probablyreceiveanamplesupplyof all nutrientsessential tohumans.
True False
99. Onehealthful dietaryrecommendationistolimitsodiumintaketolessthan1,500mgdaily.
True False
100Broilingandbakingarehealthful alternativestofryingfoods,buttheuseof microwaveovensisnotan acceptablealternative
True False
101Adherencetothetwelvesimpleguidelinesforreducingtheriskof chronicdiseasewill guaranteeyou goodhealth.
True False
102.Thetwomostcommonplantfoodsthatarecombinedtoachieveproteincomplementarityaregrainsand legumes
True False
103If notexposedtosunlight,veganswill needdietarysupplementsof vitaminB12
True False
104Plantfoodspossessahighcontentof fiberandothernutrientsthathavebeenassociatedwithreduced levelsof serumcholesterol andhelpinthepreventionof coronaryheartdisease
True False
105.Comparedtoanomnivorousdiet,researchstronglysuggeststhatvegetariandietsareassociatedwith significantimpairmentinaerobicendurancecapacity.
True False
106A well-balanceddietcontaininganimal productscanbejustashealthful asavegetariandietwhen obtainingthenutrientsaphysicallyactivebodyneeds
True False
107Functional foodsarefoodproductsdesignedtoprovidehealthbenefitsbeyondbasicnutrition
True False
108.HealthclaimsonfoodlabelsmusthaveextensivesupportivescientificevidenceandmusthaveFDA approval.
True False
109Thelargeamountsof fat,sodium,andsugarthatareaddedintheprocessingof manyfoodsareamore significanthealthconcernthanmostadditivescurrentlyinuse
True False
110A foodsensitivityorfoodallergyiscausedalmostexclusivelybypesticideresiduesorsynthetic additives
True False
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111.Theprecompetitionmeal shouldallowforthestomachtoberelativelyemptyatthestartof competition.
True False
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112.Liquidmealsshouldbeusedprimarilyasasubstituteforprecompetitionnutritionandshouldnotbeused toreplacethebalanceddiet-concept.
True False
113ThebasicpremiseunderlyingthePrudentHealthyDietistomovetowardavegetariandiet.
True False
114Availableresearchsupportsthebeneficial effectof avegetariandietuponphysical performance capacity.
True False
115.Maleathletesneedmoredietaryironthanadolescentandpremenopausal females.
True False
116TheFDA hasnostandardsforhealthclaimsthatarepermittedonfoodlabels
True False
117Commercial foodprocessingcausesmorenutrientlossthanhomeprocessing
True False
118Itisnotpossibletoobtainahealthful dietatafast-foodrestaurantduetothehigh-fatcontentof foods servedthere
True False
119.Relativetosportsparticipation,childrenarelikelittleadults,experiencingthesameresponsestoexercise underhotenvironmental conditions.
True False
120
Whichof thefollowingfoodsneedtbeincludedinthedietof femaleathletes?
A Iron-richfoods
B. Phosphate-richfoods
C. Refinedsugarrichfoods
D. Selenuim-richfoods
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isprimarilycausedbyconsumingfoodscontaminatedwithcertainpathogenicbacteria
A Foodintolerance
B. Foodadditive
C. Foodallergy
D. Foodpoisoning
122 isanadversereactiontofoodthatdoesnotinvolvetheimmunesystem
A Foodtolerance
B. Hypersensitivity
C. Foodallergy
D. Foodintolerance
123
Thelabel of anenergybarindicatesitismadewithorganicingredients Basedonyourknowledge
A All ingredientsareforsure100%organic
B. Thisenergybariscertifiedorganic.
C. Thisenergybarcontainsaleast70%organicingredients.
D.
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124. True False
Organicfoodsaresafefrombacterial contaminationandneverleadtofoodpoisoning
125
True False
If a26yearsoldmaleconsumesdailyahealthydietcontainingavarietyof nutrient-richfoodsanddoes nothaveanyhealthissueordeficiency,itiswiserforhimtoavoidtakinganydietarysupplementto avoidanytoxicitylevel.
126.
Foodlabelsmustcontain(checkall thatapply)
Servingsize
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127.
Janeboughtaloaf of multi-grainsbread;assheisreadingthelabel,thelistof grainsaddedwasthelast oneinthelistof ingredients Basedonyourknowledge,whatthisindicates?
A Thebreadisrichinmulti-grains
B. Thisisamulti-grainsrichbread.
C. Thebreaddoesnotcontainanymulti-grains.
D. Thebreadcontainsasmall quantityof multi-grains.
128
True False
Functional foodscontainfoodscomponentsuchasvitaminsandmineralsthatmayprovidepositive healthbenefits
129.
True False
Thevariousclassesof vegetariansaremainlybasedonthetypeof foodstheyeat.
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Whichof thefollowingarenutritional concernswithavegetariandiet?Checkall thatapply
Lowcaloriesintake. VitaminB12deficiency.
Lackof complementaryproteinsintheirfoodintake.
Certainmineralsdeficiencies
131. True False
Withitshighnutrientdense,lowfatandhighcontentof fibers,thevegetariandietisassociatedwithlow lipidbloodlevel andmaintainingnormal glycemia
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Whichof thefollowingsareincludedintheHealthyPrudentDiet?
Balancethefoodintakewithaphysical activity.
Eatabalanceddietrichinawidevarietyof nutrient-richfoods
Chooseadietrichinmeatabout65%of yourdailycaloriesshouldcomefromredmeat.
Chooseadietmoderateintotal fat.
133.
Asanutritional coach,whichof thefollowingwill yourecommendtofemaleathletestoincludeintheir healthydiettosatisfytheiriron'sneeds?
A
Eating3ozof oysters
B.
Eating1ozof oysters
C Eating3ozof yellowfintuna.
D. Femaleathletesdonotneediron,onlychildrenneedit.
134. True False
Nutrientdensityisakeyconceptindicatingtheproportionsof essential nutrientsfoundinspecificfoods
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136
Foradults,theAMDRof ahealthydietiscomposedof A
50%of fatand50%of carbohydrates
B.
45-65%of carbohydrates,20-35%of fatand10-35%of proteins
C.
45-65%of fat,20-35%of carbohydratesand10-35%of proteins.
D.
45-65%of proteins,20-35%of fatand10-35%of carbohydrates.
True False
TheFoodExchangeSystemisagroupof foodsin6categoriescontainingsimilaramountof calories
137
True False
AccordingtiotheKey-nutrientconcept,adietrichinprocessfoodsuppliesall nutrientsessential toa normal bodyfunctioning.
138.
JohnwouldliketoevaluatehisdailyvitaminCintake,whichof thefollowingwill yourecommendhim?
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Duringanutritioncoachingsession,whileanalyzingSamantha'sdailyfoodintake,thenutritionist informedherthat30%of hertotal energyintakecamefromfatWhichof thefollowingDietaryReference Intakesdidheuse?
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1
Chapter 02Test Bank Key
Thethreekeywordstoahealthful dietarebalance,variety,and
A. availability.
B. moderation
C quality.
D. complementarity.
Bloom's
Nutrientsthatthebodyneeds,butcannotproduceinadequatequantitiesarecalled
A. essential nutrients
B. dispensablenutrients.
C. nonessential nutrients.
D. nondispensablenutrients.
A mayprovideenergybutdonotsupportgrowthanddevelopmentof bodytissues
B. haveadailyrequirementthatislessthanafewgrams
C. includecarbohydrates,fats,andproteins,aswell aswater.
D. containnoCalories.
Oneexampleof amicronutrientis
A water.
B. minerals.
C carbohydrate
D. fat.
5. A goodexampleof anonessential nutrientis
A. fiber.
B. calcium.
C niacin
D. creatine Bloom's
6 MyPlatestressesall butwhichoneof thefollowing:
A. Weightloss
B. Variety
C Activity
D. Personalization
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
7. Oneof thenutrientsincludedintheKeyNutrientconceptis
A. vitamin D.
B. vitamin E
C potassium
D. calcium
8. Nutrientdensity
A. isanimportantconceptbasedonfoodprocessingandfortification.
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-03
B. will automaticallyincreasesimplybyincreasingtheamountof dietaryfatandsugar.
C.iswhenafoodpossessesasignificantamountof specificnutrientsperservingrelativetoitscaloric content.
D. isanindicatorof foodirradiation
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-04 Question Type: MultipleChoice Topic: Healthy Diet Guidelines
9. Whenconsideringthekey-nutrientconcept,whichof thefollowingisNOTtrue?
A. Thetheoryisbasedontheeightnutrientscentral tohumannutrition
B. Highlyprocessedfoodstowhichsomevitaminshavebeenaddedareacceptabletothisconcept
C If thekeynutrientsareadequateinyourdiet,youwill probablyreceiveanamplesupplyof all nutrientsessential tohumans
DTheFoodExchangeListscanbeauseful guidetosecuringthekeynutrients,if onekeepsinmind thatthereissomevariationintheproportionof thenutrientswithineachfoodexchange
10 Whichof thefollowingstatementsabouttheFoodExchangeSystemiscorrect?
A. Itisafoodguide,butitisdissimilartoMyPlate
B.ItwasdevelopedbytheAmericanDieteticAssociationandAmericanDiabeticAssociation,aswell asotherhealthorganizations
C. Itwasdevelopedspecificallyforpreventionof cardiovasculardisease
D.Itincludeseightexchangesthatcontainapproximatelythesameamountof Calories,carbohydrate, fat,andprotein
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-03
Question Type: MultipleChoice Topic: Healthy Diet Guidelines
11 Whichstatementaboutthetypical AmericandietisFALSE?
A. Americanseattoomuchsaturatedfat
B. AmericanseattoomanyCalories
C. Americansobtainadequateamountsof calcium
D. Americansdonoteatenoughfiber-richfoods
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-03
Question Type: MultipleChoice Topic: Healthy Diet Guidelines
© 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
AccordingtotheNational Academyof Sciences,fatshouldprovide of overall Caloriesinthe diet. A. 20%to35% B. 10%to35%
13
Therecommendeddailydietarygoal forcholesterol intakeisnomorethan
A 150mg
B. 200mg
C 250mg
D. 300mg.
14. Whenconsideringthetypesof foodavegetarianeats,whichof thefollowingistrue?
A. Semivegetariansdonoteatmeatsuchasfishandpoultry
B. Ovovegetarianswill eatbotheggandmilkproducts
C Veganswill eatfishandpoultry,butwill eatnoredmeat
D. Lactovegetarianswill includefoodsinthemilkgroupintheirdiets
15 If foodsarenotselectedcarefully,strictvegetariansmayincurnutritional deficienciesinvolving
A. vitaminA.
B. vitaminC.
C. calcium
D. potassium
Question
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
16. Toobtainproteincomplementarity,youwouldcombinericewith
A. wheat.
B. oats
C corn
D. soybeans
17. Of thefollowingstatements,whichistrueof ahealthyvegetariandiet?
A Itisalwayshealthierthanadietthatincludesfoodsinthemeatandmilkgroups
BThemajornutritional differencebetweenanonvegetarianandavegetariandietappearstobethe . highercontentof saturatedfatsandcholesterol inthelatter
C. Itsuppliesmorethananadequateamountof nutrientsandisratherlowincaloriccontent
D. VitaminB12deficienciesareveryrarewithapurevegetariandiet
18 Whatisthetermusedtodescribetheaveragedailydietaryintakethatissufficienttomeetthenutrient requirementof nearlyall healthyindividuals?
A. TolerableUpperIntakeLimit(UL)
B. EstimatedAverageRequirement(EAR)
C. AdequateIntake(AI)
D. RecommendedDietaryAllowance(RDA)
19 Whatisthetermusedtodescribetherecommendeddailynutrientintakelevel basedonobservedor experimentallydeterminedapproximationsof nutrientintakebyagroupof healthypeople?
A TolerableUpperLimit(UL)
B. EstimatedAverageRequirement(EAR)
C. AdequateIntake(AI)
D. RecommendedDietaryAllowance(RDA)
20 TheDietaryReferenceIntake(DRI)consistsof whichof thefollowingreferenceintakes?
A RDA andAI
B. RDA andUL
C. RDA,AI andUL
D. RDA,AI,UL andEAR
21. Whichof thefollowingisanoptional listingonaNutritionFactsLabel?
A Amountperservingof total fat
B. Amountperservingof Calcium
C. Amountperservingof all Bvitamins
D. Amount perservingof saturatedfat
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-02 Question Type: Multiple Choice
Topic: Nutrition Basics
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice Topic: Nutrition Basics
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
22. Foodmanufacturersmaymakehealthclaimsunderthenewlabelingregulations
AbecausetheFDA believesthattheremaybesufficientscientificdatasupportingarelationship . betweenconsumptionof aspecificnutrientandpossiblepreventionof certainchronicdiseases.
B. if thedegreeof riskreductionisstatedinspecificterms
C andcurrentlyfivesuchclaimsareallowed
D. if thefoodisconsideredafunctional food
Whenthebodycannotproperlydigestaportionof foodresultingingastrointestinal distress,youare mostlikelysufferingfrom
A foodpoisoning
B. foodallergy.
C. foodborneillness.
D. foodintolerance.
24. Whichof thefollowingistrueaboutfoodprocessinganditsimpactonfoodquality?
A Weconsumemanytotallysyntheticproducts,butadditivesandsupplementsgivethemthesame nutrientvalueastheirnatural counterparts
B.Researchsuggeststhathomeprocessingmayactuallycauselessnutrientlossthancommercial preservation
C. NiacinandvitaminK maybeseriouslydepletedbyfoodprocessing
D.Themajorproblemwithfoodprocessingistheexcessiveuseof highlyrefinedproductsand questionableadditives
25 A foodthatis"lowinsaturatedfat" contains:
A Onlyunsaturatedfats
B. <20gramsof fatperservingandnotmorethan15%of kilocaloriesfromsaturatedfattyacids
C <1gramof fatperservingandnotmorethan15%of kilocaloriesfromtrans-fattyacids
D. <1gramof fatperservingandnotmorethan15%of kilocaloriesfromsaturatedfattyacids
26. Ingeneral,asolidprecompetitionmeal should
A. beeatenabouttwohourspriortocompetition.
B. behighincarbohydrateandlowinfatandprotein,providingforeasydigestibility.
C restrictfluidintakeinordertopreventbodywaterretention
D. contributetoareverseosmoticeffect.
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27. Whichof thefollowingfoodswouldmakeagoodchoicetoincludeinaprecompetitionmeal?
A. Oatmeal
B. Beans
C. Branproducts
D. Spicyshrimpcasserole
28 A breakfast
A. thatisbalancedandhighinrefinedcarbohydrateswill helppreventtheonsetof mid-morning hunger.
B.withonlyanaverageamountof proteinmaytriggeraninsulinresponseandproducehypoglycemia inthemiddleof themorning.
C. thatisbalancedmaybeespeciallyimportantforthephysicallyactiveindividual.
D. thatishighinsaturatedfatisbetstofuel mid-dayphysical activity.
29 A foodthatis"lowsodium" contains:
A <5milligramsperserving
B. 140milligramsorlessof sodiumperserving
C Atleast50%lesssodiumperservingthanthereferencefood
D. Atleast25%orlesssodiumperservingthanthereferencefood
30 Whichof thefollowingistrueconcerningdietandcompetition?
A Thereisnoneedtoconsumeanythingduringmosttypesof athleticcompetitionwiththepossible exceptionof electrolytesandwater
B.Onthedayfollowingcompetition,carbohydrateloadingisprudentsomuscleglycogenwill be replacedmorequickly
C Thoseindividualsinvolvedindailyphysical activityof aprolongednatureshouldstresscomplex . carbohydratefoodsintheirdailydiet
DThoseindividualsinvolvedinathleticcompetitionorprolongeddailyphysical activityhavenoneed . toconsumeanythingexceptelectrolytesandwaterduringcompetition,butdoneedtostresscomplex carbohydratefoodsinadailydiet
31. Antioxidantnutrientsandphytochemicalsthatmayprovideamedical orhealthbenefitarereferredto, collectively,as
A pharmaceuticals
B. nutraceuticals.
C. saturated fats.
D. enzymes.
Bloom's
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32. Of thefollowing,vegetariandietsnormallyareleastlikelytocontaininadequateamountsof
A. fiber.
B. vitaminB-12
C. calcium.
D. iron
33. Whichof thefollowingstatementsregardingdietarysupplementsisFALSE?
A Dietarysupplementsmaybeharmful if individualsusethemassubstitutesforahealthydiet
B. Healthclaimslistedonthelabel havebeensubstantiatedbytheFoodandDrugAdministration (FDA)
C Dietarysupplementsof thesameproduct,suchasginseng,mayvarygreatlyinquality
D. Dietarysupplementsmayactuallyimpairone'shealth,andmayevenbefatal,whenused improperly
E Insomecountries,dietarysupplementsareregulatedasdrugs
34 Whichof thefollowingisnotoneof theclassesof dietarysupplementsdocumentedintheDSHEA?
A Herbalsandbotanicals
B. Vitamins
C. Aminoacids
D. Minerals
E. Alcohol
35 ApproximatelyhowmanyCaloriesareinameal with2starch/breadexchanges,4veryleanmeat exchanges,1fruitexchange,1vegetableexchanges,2fatexchangesand1skimmilkexchange?
A 420
B. 490
C. 565
D. 715
E 780
36. HowmanyCaloriesareinaWhoppersandwich,alargeorderof Frenchfries,andamediumsoft drinkif thismeal contains25gramsof protein,80gramsof carbohydrate,and40gramsof fat?
A 686
B 780
C. 911
D. 1,066
E. 1,140
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Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
37. Anorderof ChickenMcNuggetshas314Caloriesand19gramsof fat.Whatpercentageof thismeal iscomposedof fatCalories?
A 26
B. 35
C 44
D. 54
E 66
38.
Comparedtoskimmilk,aglassof wholemilkcontainsaboutanadditional sevengramsof fat.How manyadditional Caloriesdoesthisrepresent?
A. 16
B. 28
C. 63
D. 95
E. 120
39. ThecurrentUSDA MyPlateGuideisbasedonthefollowingfoodgroups:
A. Grains,vegetables,fruits,proteins,dairy
B. Grains,vegetables,fruits,dairy,proteins,sweets
C Grains,vegetables,fruits,oils,proteins
D. Vegetables,fruit,oils,dairy
40 Whichof thefollowingisNOTanacceptabledefinitionforfoodlabelswiththelisting"free"?
A Fatfree-lessthan05gramsof total fatperserving
B. Cholesterol free-lessthan2milligramsperserving
C. Sugarfree-lessthan5gramsperserving
D. Caloriefree-lessthan5Caloriesperserving
E Sodiumfree-lessthan5milligramsperserving
41 Whichof thefollowingisNOTarecommendeddietaryguidelineassociatedwiththePrudentHealthy Diet?
A Maintainahealthybodyweight
B. Eatavarietyof wholesome,natural foods
C. Chooseadietwithplentyof complexcarbohydrates
D. Chooseadietlowinfatandsaturatedfat
E. Takeadailyone-a-daymultivitamin/mineral tabletwithatleasttwicetheRDA forall vitaminsand minerals
Bloom's
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Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
42. TheDailyValues(DV)onfoodlabelsarebasedoncertaindietaryrecommendationsforAmericans. Whichof thefollowingdoesnotcurrentlyserveasabasisforthedeterminationof theDV onthefood label?
A Maximumof 30%of total fatCalories
B. Maximumof 10%of saturatedfatCalories
C Minimumof 60%carbohydrateCalories
D. Lessthan300milligramscholesterol
E. Minimumof 5gramsof fiberper1,000Calories
43. Thebestfoodexchangefromwhichtoobtaingoodtoexcellentsourcesof bothvitaminCandvitamin
A (beta-carotene)isthe
A Milkexchange
B. Meatexchange
C Starch/breadexchange
D. Vegetableexchange
E. Fatexchange
44. Dietaryfiberisclassifiedasa(n):
A. carbohydrate
B. lipid
C. protein
D. vitamin
E. mineral
45. Whichof thefollowingfoodexchangesisagoodsourceof protein,calciumandvitaminD?
A. leanmeat
B. skimmilk
C starch/bread
D. fruit
46 WhichisNOTagoodexampleof aTYPICAL foodexchangeSERVINGSIZE?
A eightouncesof skimmilkinthemilkexchange
B. asliceof wholewheatbreadinthestarch/breadexchange
C. amedium-sizeappleinthefruitexchange
D. eightouncesof broiledflounderintheleanmeatexchange
E ahalf-cupof cookedbroccoli inthevegetableexchange
Question
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
47. Whichof thefollowingfoodswouldnotbeconsumedbyalacto-vegetarian?
A. scrambledeggs
B. skimmilk
C. cheese
D. yogurt
E. icecream
Question
48. Theadditionof anutrienttoafoodthatdidnotoriginallycontainthatnutrientmakesitwhattypeof food?
A. imitation
B. engineered
C fabricated
D. fortified
E artificial
49. Whichof thefollowingisnotakey(indicator)nutrientasdefinedbythekeynutrientconcept?
A. iron
B. calcium
C vitaminA
D. chromium
E vitaminC
Question Type: MultipleChoice Topic: Nutrition Basics
50. TheAcceptableMacronutrientDistributionRange(AMDR)forcarbohydrate,asapercentageof the dailyCalories,isapproximately
A. 10-20
B. 10-35
C 20-35
D. 30-45
E. 45-65
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-02
Question Type: MultipleChoice Topic: Nutrition Basics
51 TherecommendeddietarygoalsforhealthyAmericanssuggestthatcholesterol intakebereducedto lessthanhowmanymilligramsperday?
A. 50
B. 100
C. 300
D. 600
E. 1,000 Bloom's Level: 1
Question Type: MultipleChoice
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Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
52. Of theeightkeynutrients,howmanyarevitamins?
2 B. 3
C 4 D. 5
E. 6
53. Whichtwokeynutrientsshouldbestressedinthedietsof womenandchildrenbecausetheyareoften consumedinlessthandesiredamountsintheUnitedStates?
A. proteinandcalcium
B. thiaminandriboflavin
C vitaminsA andC
D. ironandcalcium
E. proteinandvitaminC Bloom's Level: 1 Remember
automatic Learning Objective: 02-01 Question Type: MultipleChoice Topic: Human Digestion and Absorption
54 Whichof thefollowingfoodexchangescontainsthemostCaloriesperserving?
A. starch/bread
B. low-fat(2%)milk
C fat
D. highfatmeat
E. vegetable
55 Expressedasapercentageof itstotal caloricvalue,whichfoodexchangehasthehighestprotein content?
A. starch/bread
B. skimmilk
C. vegetable
D. veryleanmeat
E fruit
Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-03
Question Type: MultipleChoice
Human Digestion and Absorption
56 Usingtheterm"essential" inthenutritionsense,howmanyessential aminoacidsarerequiredbythe averageadult?
A 4
B. 9
C 12
D. 16
E 20
Question Type: MultipleChoice
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Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
57. Perserving,whichof thefollowingfoodexchangescontainsthegreatestamountof carbohydratesin grams?
A leanmeat
B. skimmilk
C. fruit
D. vegetable
E fat
Question Type: MultipleChoice
Human Digestion and Absorption
58. Perserving,whichof thefollowingfoodexchangescontainsthegreatestamountof proteiningrams?
A. leanmeat
B. skimmilk
C. starch/bread
D. fruit
E. vegetable
Type: MultipleChoice Topic: Human Digestion and Absorption
59 Whichfoodexchangeisthebest(intermsof highestcontent)sourceof calcium?
A. skimmilk
B. leanmeat
C starch/bread
D. fruit
E vegetable Bloom's
60 Whichfoodexchangeisthebest(intermsof contentandbioavailability)sourceof iron?
and Absorption
A skimmilk
B. leanmeat
C starch/bread
D. fruit
E vegetable
02-05
Question Type: MultipleChoice Topic: Human Digestion and Absorption
61. Whichkeynutrientisnotusuallyfoundinsubstantial amountsinthemilkgroup(fortifiedmilk)?
A protein
B. vitamin A
C riboflavin
D. calcium
E. iron
Bloom's
Question Type: MultipleChoice Topic: Nutrition Basics
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62. Whichkeynutrientisnotusuallyfoundinsubstantial amountsinthemeatgroup?
A. vitaminC
B. iron
C. protein
D. niacin
E. thiamin
63. Whichof thefollowingisanonessential ordispensablenutrient?
A protein
B. vitaminC
C. creatine
D. linoleicfattyacid
E. calcium
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-01
Question Type: MultipleChoice Topic: Nutrition Basics
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-01
Question Type: MultipleChoice Topic: Nutrition Basics
64 Whichof thefollowingcannotbeusedasasourceof energyintheformof Caloriesinthehuman body?
A. carbohydrate
B. vitaminC
C fat
D. alcohol
E. protein
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-01
Question Type: MultipleChoice Topic: Nutrition Basics
65 Althoughthenutrientsfoundinfoodperformawidevarietyof functions,whichof thefollowingisof primaryimportancesincetheotherfunctionsaresubordinatedtoitintimesof need?
A. supportgrowth
B. provideenergy
C regulatemetabolicprocesses
D. providefordevelopmentandmaturation
E formcellsandtissues
Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-01
Question Type: MultipleChoice Topic: Nutrition Basics
66 A foodmayclaimtobeaHIGHSOURCEof anutrientif itprovidesatleast percentof Daily ReferenceValueof thatnutrientinasingleserving
A 2-4
B. 6-8
C. 10-12
D. 15
E. 20
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice
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Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
67. Themainingredient(byweight)inaproductwhoselabel containsaningredientlistwhichreads,in order,"Wholewheat,dextrose,hydrogenatedvegetableoil,andsalt" is:
A. wholewheat
B. sugar
C. addedfat
D. salt
E impossibletotell
Bloom's Level: 3 Apply Gradable: automatic
Objective: 02-07
Question Type: MultipleChoice Topic: Nutrition Basics
68. Whichof thekeynutrientsdoesnotneedtobelisted(notmandatory)onafoodlabel?
A. protein
B. thiamin
C. calcium
D. vitaminC
E. iron
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice Topic: Nutrition Basics
69 A typical Supersizefast-foodmeal of atripleburger,Frenchfriesandacola-typedrinkisusuallyhigh in:
A. calcium,folate,andiron
B. calcium,folate,andprotein
C. vitaminC,riboflavin,andvitaminA
D. fat,sodium,andsugar
E vitaminsC,vitaminD,andvitaminB12
70. EscherichiaandSalmonellaareassociatedwith
A foodallergy
B. foodsensitivity
C. foodpoisoning
D. foodintolerance
E. foodreactivity
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-04 Learning Objective: 02-05
Question Type: MultipleChoice Topic: Healthy Diet Guidelines
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-10
Question Type: Multiple Choice Topic: Human Digestion and Absorption Topic: Nutrition Basics; Food Supply
71 Foodrichinfolicacid,orfolate,maycarryhealthclaimsbecausesuchfoodsmayhelppreventthe developmentof
A. Heartdisease
B. Cancer
C. Neural tubedefects
D. Hypertensionorhighbloodpressure
E Osteoporosis
Bloom's Level: 3 Apply Gradable: automatic
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Learning Objective: 02-07
Question Type: MultipleChoice Topic: Food Supply
Topic: Healthy Diet Guidelines
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
72. Whichof thefollowingisNOTconsideredtobeasafepracticetohelppreventfoodpoisoning?
A Treatall meat,poultry,fish,seafood,andeggsasif theywerecontaminated
B Buyfruitsandvegetablescoatedwithwaxanddonotwashtoremovethewax
C. Donotusecannedfoodsthatareextensivelydentedorbulging
D. Donoteatrawshellfish
E. Microwavingfoodpreparationutensilsmayhelpkill bacteria
73 TheGRASlistcontains:
A carcinogenicfoodadditives
B. foodadditivesbelievedtobesafe
C researchersqualifiedtotest foodadditives
D. governmental regulationsfor pesticideuse
E alistof drug-foodinteractions
74. A vegetarian-typediet,particularlyavegandiet,maybemorehealthful thanthecurrenttypical Americandietforall of thefollowingreasonsexceptwhich?(Choosethefalsestatement)
A. avegandietishigherineasilyabsorbediron
B. avegandietishigherinfiber
C. avegandietislowerinsaturatedfats
D. avegandietusuallycontainsmorephytochemicalsthoughttoconferhealthbenefits
E. avegandietislowerincholesterol Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-06
Question Type: MultipleChoice Topic: Healthy Diet Guidelines Topic: Nutrition Basics
75 Foravegan,whichof thefollowingwouldNOTbeanexampleof proteincomplementaritytogeta propermixtureof aminoacids?
A kidneybeansandrice
B. breadandnavybeans
C. kidneybeansinatacoshell madefromcornandwheat
D. pastawithtomatosauceandItalianbread
E pastaefagioli (pastafazool)orpastacookedwithnavybeans
Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-06
Question Type: MultipleChoice Topic: Healthy Diet Guidelines Topic: Nutrition Basics
76 Whichof thefollowingisNOTacommonfoodthatmaycauseasusceptibleindividual toexperience afoodallergyorfoodintolerancereaction?
A. eggs
B. milk
C. citrusfruitslikeoranges
D. nuts
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Bloom's Level: 1 Remember
Gradable: automatic
Learning Objective: 02-10
Question Type: MultipleChoice
Topic: Nutrition Basics
Topic: Nutrition and Disease
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
77. Foodsrichinpotassiumandlowinsodiummaycarryhealthclaimsbecausesuchfoodsmayhelp preventthedevelopmentof
A Dental caries
B. Cancer
C Neural tubedefects
D. Hypertensionorhighbloodpressure
E Osteoporosis
Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-05
Question Type: MultipleChoice Topic: Nutrition Basics Topic: Nutrition and Disease
78 Whichof thefollowingtermsismostappropriatetodescribeanadversereactionof theimmune systemwhenfoodthatcontainsspecifictypesof proteinsisconsumed?
A. foodallergy
B. foodintolerance
C foodadditivity
D. foodprocessing
E foodpoisoning
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-10
Question Type: MultipleChoice Topic: Human Digestion and Absorption Topic: Nutrition Basics Topic: Nutrition and Disease
79 Foraproducttobelabeled"low" incholesterol,itmusthavenomorethan ?
A 3gramsperserving
B. 300milligramsperserving
C. 0milligramsperserving
D. 1gramperserving
E. 20milligramsperserving
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice Topic: Healthy Diet Guidelines Topic: Nutrition Basics
80 TheDV forvitaminCislowerthanthecurrentRDA;thecurrentDV onfoodlabelsis
A. 15 mg
B. 30 mg
C. 45mg
D. 60mg
E. 75mg
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice Topic: Healthy Diet Guidelines Topic: Nutrition Basics
81. TheDV forcalciumonfoodlabels,whichislowerthantheRDA forteenagersandolderadults, is:
A 200mg
B. 600mg
C. 1,000 mg
D. 2,000 mg
E 4,000mg
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Bloom's Level: 1 Remember
Gradable: automatic
Learning Objective: 02-07
Question Type: MultipleChoice
Topic: Healthy Diet Guidelines
Topic: Nutrition Basics
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
82. TherecommendeddietarygoalsforhealthyAmericanssuggestthattheintakeof saturatedfat,asa percentageof dailyCalories,belessthanwhatpercent?
A. 10
B. 20
C. 30
D. 40
E 50
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-03
Question Type: MultipleChoice Topic: Healthy Diet Guidelines
83. Whichof thefollowingisclassifiedasastarchexchangeratherthanavegetableexchange?
A. broccoli
B. potato
C. tomato
D. spinach
E. celery
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-05
Question Type: MultipleChoice Topic: Healthy Diet Guidelines Topic: Human Digestion and Absorption
84 Whichof thefollowingisnotaddedbacktorefinedgrainproductswhentheyareenriched?
A iron
B. thiamin
C. vitamin E
D. riboflavin
E niacin
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-09
Question Type: MultipleChoice Topic: Food Supply
85 The1994DietarySupplementHealthandEducationAct(DSHEA)stipulatesthat:
A All nutritional supplementsmusthavescientificteststoprovetheyareeffective
B. All nutritional supplementsmusthavescientificteststoprovetheyaresafe
C. Theburdenof proof regardingsafetyandefficacyrestswiththegovernment.
D. Thedailyvalueof afoodmustappearonthelabel.
86 Whatisthedefinitionof adietarysupplement?
A. thosethatcontainergogenicsubstances
B. thosethatarenotregulatedbyDSHEA
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-08
Question Type: MultipleChoice Topic: Food Supply Topic: Sports and Exercise Nutrition
C.thosethatcontainatleast1of these:vitamin,mineral,herb,botanical,aminoacid,metabolite, extractof aplant
D thosethatcontainingredientsthathavebeenscientificallyproventohavetheeffectthatthe manufacturerstatesonthelabel
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-08
Question Type: MultipleChoice Topic: Food Supply
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education. Topic: Sports and Exercise
87. Thetolerableupperlimitrefersto:
A themostexerciseapersoncandoinaday
B. themostexerciseapersoncandoinaweek
C. themaximumintakeunlikelytoposehealthrisks
D. theingestedamountof anutrientthatpromoteshealth
88 Peanutswouldbeclassifiedas:
A A poorfoodsourcebecausetheyarehighinsalt
B. A poorfoodsourcebecausetheyarehighinfat
C. A goodfoodsourcebecausetheyarenutrientdense
D. A poorfoodsourcebecausetheycontainnomicronutrients
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-02
Question Type: MultipleChoice Topic: Healthy Diet Guidelines Topic: Human Digestion and Absorption Topic: Nutrition Basics
Nutrition and Disease
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-04
Question Type: MultipleChoice
Healthy Diet Guidelines
89. A youngwomanhasdecidedtoforsaketheconsumptionof all animal productsandbecomeavegan vegetarian,consumingonlynatural unprocessedfoodsandnosupplements However,apossible negativeaspectof eatingthiswaycouldbeduetothefactthat
A Manyvegetablesarehighinsaturatedfats
B. VitaminB12isfoundonlynaturallyinanimal products
C Fruitsarelowinfiberandminerals
D. Itisnotpossibletoobtainenoughproteinwiththistypeof eating
90 Thedefinitionof asugarfreefoodis:
A. Thereisnosugar(zero)perserving
B. Nosugarwasaddedduringprocessing
C. Thereis<0.5gramsof sugarperserving
D. Atleast25%lesssugarthanthereferencefood
91. A "lowcalorie" foodisonethathas:
A. <40kilocaloriesperserving
B. <100kilocaloriesperserving
C. <5kilocaloriesperserving
D. Atleast25%fewerkilocaloriesperservingthanthereferencefood
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-06
Question Type: MultipleChoice Topic: Healthy Diet Guidelines
Topic: Human Digestion and Absorption Topic: Nutrition Basics Topic: Nutrition and Disease
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice Topic: Food Supply Topic: Healthy Diet Guidelines
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Question Type: MultipleChoice
Topic: Food Supply Topic: Healthy Diet Guidelines
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Nonessential nutrients,ordispensablenutrients,maybeformedinthebody.
Micronutrientshelptoregulatemetabolicprocessesandareusuallymeasuredingrams
MyPlatecontainsuseful foodrecommendationsforthegeneral populationbutdoesnotprovideany recommendationsforspecificpopulations,suchaspregnantwomenandtheelderly.
FoodsthatareexactlyalikeinnutrientcompositionaregroupedtogetherintheMyPlateandtheFood ExchangeLists.
Thebasicpremisebehindthekey-nutrientconceptisthatif fivekeynutrientsareadequatelyobtained inyourdiet,youwill probablyreceiveanamplesupplyof all nutrientsessential tohumans
Healthy Diet Guidelines
Onehealthful dietaryrecommendationistolimitsodiumintaketolessthan1,500mgdaily.
Topic: Healthy Diet Guidelines
Topic: Nutrition and Disease
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
100. Broilingandbakingarehealthful alternativestofryingfoods,buttheuseof microwaveovensisnot anacceptablealternative.
Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-05
Question Type: True/False
Topic: Healthy Diet Guidelines
101 Adherencetothetwelvesimpleguidelinesforreducingtheriskof chronicdiseasewill guaranteeyou goodhealth.
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-05
Question Type: True/False
Topic: Healthy Diet Guidelines Topic: Nutrition and Disease
Thetwomostcommonplantfoodsthatarecombinedtoachieveproteincomplementarityaregrains andlegumes.
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-06
Question Type: True/False
Topic: Healthy Diet Guidelines
Topic: Human Digestion and Absorption
103. If notexposedtosunlight,veganswill needdietarysupplementsof vitaminB12.
Topic: Nutrition Basics Topic: Nutrition and Disease
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-06
Question Type: True/False Topic: Nutrition Basics Topic: Nutrition and Disease
104. Plantfoodspossessahighcontentof fiberandothernutrientsthathavebeenassociatedwithreduced levelsof serumcholesterol andhelpinthepreventionof coronaryheartdisease.
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-06
Question Type: True/False
Topic: Healthy Diet Guidelines Topic: Nutrition and Disease
105. Comparedtoanomnivorousdiet,researchstronglysuggeststhatvegetariandietsareassociatedwith significantimpairmentinaerobicendurancecapacity.
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-06
Question Type: True/False
Topic: Healthy Diet Guidelines
Topic: Healthy Diet Guidelines; Sports and Exercise Nutrition
106. A well-balanceddietcontaininganimal productscanbejustashealthful asavegetariandietwhen obtainingthenutrientsaphysicallyactivebodyneeds
Bloom's Level: 3 Apply
Gradable: automatic Learning Objective: 02-06
Question Type: True/False
Topic: Healthy Diet Guidelines
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Topic: Healthy Diet Guidelines; Sports and Exercise Nutrition
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
107. Functional foodsarefoodproductsdesignedtoprovidehealthbenefitsbeyondbasicnutrition.
Bloom's Level: 1 Remember Bloom's Level: 2 Understand Gradable: automatic
Objective: 02-07 Question Type: True/False
Nutrition Basics
Nutrition and Disease
108 HealthclaimsonfoodlabelsmusthaveextensivesupportivescientificevidenceandmusthaveFDA approval.
109 Thelargeamountsof fat,sodium,andsugarthatareaddedintheprocessingof manyfoodsareamore significanthealthconcernthanmostadditivescurrentlyinuse
Bloom's Level: 2 Understand Gradable: automatic
110 A foodsensitivityorfoodallergyiscausedalmostexclusivelybypesticideresiduesorsynthetic additives
Bloom's Level: 1 Remember
111 Theprecompetitionmeal shouldallowforthestomachtoberelativelyemptyatthestartof competition
Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-11
Question Type: True/False
Topic: Healthy Diet Guidelines; Sports and Exercise Nutrition
Topic: Human Digestion and Absorption; Sports and ExerciseNutrition
Topic: Nutrition Basics; Sports and Exercise Nutrition
112. Liquidmealsshouldbeusedprimarilyasasubstituteforprecompetitionnutritionandshouldnotbe usedtoreplacethebalanceddiet-concept.
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-11
Question Type: True/False
Topic: Healthy Diet Guidelines; Sports and Exercise Nutrition
Topic: Human Digestion and Absorption; Sports and ExerciseNutrition
Topic: Nutrition Basics; Sports and Exercise Nutrition
113 ThebasicpremiseunderlyingthePrudentHealthyDietistomovetowardavegetariandiet.
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-06
Question Type: True/False
Topic: Healthy Diet Guidelines
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Availableresearchsupportsthebeneficial effectof avegetariandietuponphysical performance capacity.
Bloom's Level: 1
02-06
Question Type: True/False
Healthy Diet Guidelines; Sports and Exercise Nutrition
Maleathletesneedmoredietaryironthanadolescentandpremenopausal females.
TheFDA hasnostandardsforhealthclaimsthatarepermittedonfoodlabels
117. Commercial foodprocessingcausesmorenutrientlossthanhomeprocessing.
Bloom's
and Exercise Nutrition
Bloom's Level: 1
02-07
Bloom's Level: 2 Understand
automatic
Objective: 02-09 Question Type: True/False
Food Supply Topic: Nutrition Basics 118 Itisnotpossibletoobtainahealthful dietatafast-foodrestaurantduetothehigh-fatcontentof foods servedthere.
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-09
Question Type: True/False Topic: Food Supply Topic: Healthy Diet Guidelines
Healthy Diet Guidelines; Sports and Exercise Nutrition Topic: Nutrition Basics 119 Relativetosportsparticipation,childrenarelikelittleadults,experiencingthesameresponsesto exerciseunderhotenvironmental conditions.
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-11
Question Type: True/False
Healthy Diet Guidelines; Sports and Exercise Nutrition Topic: Nutrition Basics
© 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Whichof thefollowingfoodsneedtbeincludedinthedietof femaleathletes?
A. Iron-richfoods
B. Phosphate-richfoods
C. Refinedsugarrichfoods
D. Selenuim-richfoods
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-11
Question Type: MultipleChoice
Topic: Healthy Diet Guidelines
Topic: Healthy Diet Guidelines; Sports and Exercise Nutrition
Topic: Nutrition Basics; Sports and Exercise Nutrition isprimarilycausedbyconsumingfoodscontaminatedwithcertainpathogenicbacteria.
A Foodintolerance
B. Foodadditive
C Foodallergy
D. Foodpoisoning
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-10
Question Type: MultipleChoice
Topic: Nutrition and Disease
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
isanadversereactiontofoodthatdoesnotinvolvetheimmunesystem
A Foodtolerance
B. Hypersensitivity
C. Foodallergy
D. Foodintolerance
Bloom's Level: 2 Understand
automatic Learning Objective: 02-10
Question Type: MultipleChoice Topic: Nutrition and Disease
Thelabel of anenergybarindicatesitismadewithorganicingredients.Basedonyourknowledge
A All ingredientsareforsure100%organic
B. Thisenergybariscertifiedorganic
C.
Thisenergybarcontainsaleast70%organicingredients
D. Thisenergybarcontainsaleast95%organicingredients. 124. FALSE Bloom's Level: 3 Apply Gradable: automatic Learning Objective: 02-09
Question Type: MultipleChoice Topic: Food Supply Organicfoodsaresafefrombacterial contaminationandneverleadtofoodpoisoning
Bloom's Level: 2 Understand
automatic Learning Objective: 02-09
Question Type: True/False
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Topic: Food Supply
Topic: Human Digestion and Absorption
Topic: Nutrition Basics; Food Supply
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
If a26yearsoldmaleconsumesdailyahealthydietcontainingavarietyof nutrient-richfoodsand doesnothaveanyhealthissueordeficiency,itiswiserforhimtoavoidtakinganydietarysupplement toavoidanytoxicitylevel.
Bloom's Level: 2 Understand Gradable: automatic Learning Objective: 02-08
Question Type: True/False
Topic: Healthy Diet Guidelines
Topic: Human Digestion and Absorption Topic: Nutrition Basics Topic: Nutrition and Disease
Foodlabelsmustcontain(checkall thatapply)
Servingsize
Bloom's Level: 1 Remember Gradable: automatic Learning Objective: 02-07
Topic: Food Supply
Topic: Healthy Diet Guidelines Topic: Nutrition Basics
Janeboughtaloaf of multi-grainsbread;assheisreadingthelabel,thelistof grainsadded wasthelastoneinthelistof ingredients Basedonyourknowledge,whatthisindicates?
A. Thebreadisrichinmulti-grains.
B. Thisisamulti-grainsrichbread.
C Thebreaddoesnotcontainanymulti-grains
D. Thebreadcontainsasmall quantityof multi-grains
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Bloom's Level: 3 Apply
Gradable: automatic
Learning Objective: 02-07
Question Type: MultipleChoice
Topic: Food Supply
Topic: Healthy Diet Guidelines
Topic: Nutrition Basics
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Functional foodscontainfoodscomponentsuchasvitaminsandmineralsthatmayprovidepositive healthbenefits.
Bloom's
Thevariousclassesof vegetariansaremainlybasedonthetypeof foodstheyeat.
Whichof thefollowingarenutritional concernswithavegetariandiet?Checkall thatapply
Low caloriesintake X Vitamin B12deficiency. X Lack of complementary proteinsin their food intake
Certainmineralsdeficiencies
Bloom's
Withitshighnutrientdense,lowfatandhighcontentof fibers,thevegetariandietisassociatedwith lowlipidbloodlevel andmaintainingnormal glycemia
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Whichof thefollowingsareincludedintheHealthyPrudentDiet?
X
X
X
Balancethefoodintakewith aphysical activity.
Eat abalanceddiet richinawidevariety of nutrient-richfoods
Chooseadietrichinmeatabout65%of yourdailycaloriesshouldcomefromredmeat.
Chooseadiet moderatein total fat.
Asanutritional coach,whichof thefollowingwill yourecommendtofemaleathletestoincludein theirhealthydiettosatisfytheiriron'sneeds?
A. Eating3ozof oysters.
B. Eating1ozof oysters. C
Eating3ozof yellowfintuna
D.
Femaleathletesdonotneediron,onlychildrenneedit.
Nutrientdensityisakeyconceptindicatingtheproportionsof essential nutrientsfoundinspecific foods.
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Bloom's Level: 1 Remember
Learning Objective: 02-04
Question Type: True/False
Topic: Healthy Diet Guidelines
Topic: Nutrition Basics
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Foradults,theAMDRof ahealthydietiscomposedof
A 50%of fatand50%of carbohydrates
B. 45-65%of carbohydrates,20-35%of fatand10-35%of proteins
C.
45-65%of fat,20-35%of carbohydratesand10-35%of proteins.
D.
45-65%of proteins,20-35%of fatand10-35%of carbohydrates.
TheFoodExchangeSystemisagroupof foodsin6categoriescontainingsimilaramountof calories
Bloom's Level: 1 Remember
AccordingtiotheKey-nutrientconcept,adietrichinprocessfoodsuppliesall nutrientsessential toa normal bodyfunctioning
Bloom's
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
JohnwouldliketoevaluatehisdailyvitaminCintake,whichof thefollowingwill yourecommend him? A TheEAR
B. TheRDA
C. TheUL
D. TheAMDR
Duringanutritioncoachingsession,whileanalyzingSamantha'sdailyfoodintake,thenutritionist informedherthat30%of hertotal energyintakecamefromfatWhichof thefollowingDietary ReferenceIntakesdidheuse? A TheEER
B. TheAMDR
C. TheAI
D. TheEAR
MalnutritionmayoccurduetodeficiencyinvitaminBgroup.
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Bloom's Level: 3 Apply Gradable: automatic
Learning Objective: 02-01
Question Type: True/False
Topic: Nutrition Basics
Topic: Nutrition and Disease
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
Copyright © 2017 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of McGraw-Hill Education.
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